Recipe Detail :

Rainbow Meringue (Meringue Sai Roong) - We adds value to the left over white egg from making other desserts. With few ingredients, but the taste is so delicious. And more colorful as a rainbow. We’re sure that you will love and enjoy making this ‘Rainbow Meringue’.

Rainbow Meringue (Meringue Sai Roong) - We adds value to the left over white egg from making other desserts. With few ingredients, but the taste is so delicious. And more colorful as a rainbow. We’re sure that you will love and enjoy making this ‘Rainbow Meringue’.

1. Beat white egg with high speed.
2. Add cream of tartar with medium speed until just combined.
3. Add sugar and beat at medium speed.
4. Beat until stiff, shiny and sticky.
5. Divided into 3 cups. Mix red, yellow, blue and gently mix with meringue.
6. Warm oven at 90 degrees C.
7. Add meringue into a piping bag, alternating with food coloring until almost full of piping bag.
8. Squeeze meringue is size as you want. (do not space too much).
9. Bake at 90 C for 1 hour. (Add another 30-45 minutes if Meringue still not dry).
10. Meringue is dry, turn off the stove and open the lid. Place the meringue in the oven and leave for about 45 minutes.
11. Keep in a jar or sealed box.

Rainbow Meringue (Meringue Sai Roong) - We adds value to the left over white egg from making other desserts. With few ingredients, but the taste is so delicious. And more colorful as a rainbow. We’re sure that you will love and enjoy making this ‘Rainbow Meringue’.

1. Beat white egg with high speed.2. Add cream of tartar with medium speed until just combined. 3. Add sugar and beat at medium speed.4. Beat until stiff, shiny and sticky. 5. Divided into 3 cups. Mix red, yellow, blue and gently mix with meringue.6. Warm oven at 90 degrees C. 7. Add meringue into a piping bag, alternating with food coloring until almost full of piping bag. 8. Squeeze meringue is size as you want. (do not space too much). 9. Bake at 90 C for 1 hour. (Add another 30-45 minutes if Meringue still not dry).10. Meringue is dry, turn off the stove and open the lid. Place the meringue in the oven and leave for about 45 minutes. 11. Keep in a jar or sealed box.